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When it comes to vegetarian tacos, these vegan chickpea tacos are some of the best. They are delicious, filling, easy to make, and loved by all. |

Vegan Chickpea Tacos

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 20 minutes
  • Yield: 8 tacos
  • Diet: Vegan


When it comes to vegetarian tacos, these vegan chickpea tacos are some of the best. They are delicious, filling, easy to make, and loved by all.


  • 1 tablespoon avocado oil
  • 2 (15 oz.) cans chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)

For serving:

  • 1 cup guacamole 
  • 1 cup corn, canned or cooked from frozen
  • 8 small soft tortillas
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup sour cream or lime crema (optional)
  • 1 lime, wedged 


Make the chickpea filling:

  1. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add chickpeas and stir well to cook evenly until golden, about 5 minutes.
  2. Add all seasoning including cumin, chili powder, paprika, garlic powder, oregano, soy sauce, salt and pepper. Stir and sauté until evenly coated, about 2-3 minutes. Remove from heat and set aside.

Assemble the tacos:

  1. Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges
  2. Add 2-3 tablespoons chickpeas on each tortilla and top with corn, guacamole and cilantro. Add a dollop of sour cream or lime crema, and squeeze of lime juice, if desired. 


How to serve: Serve these chickpea tacos with a side of extra sour cream, guacamole, or pico de gallo chunky salsa.

How to store: Although you can store these tacos after you’ve assembled them, you might be looking at a soggy tortilla. You’ll get the best results by keeping everything refrigerated in separate containers. Eat within four days.

Make it gluten-free: You can make these vegan chickpea tacos safe for anyone with gluten sensitivity. Just choose corn tortillas instead of flour and use a gluten-free soy sauce.

Other toppings: onion, diced tomatoes or pico de gallo, salsa, jalapeños, cheddar cheese, and shredded lettuce or cabbage.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Tacos
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: vegan chickpea tacos, vegetarian chickpea tacos, how to make vegan tacos, easy vegan tacos, chickpea tacos, tacos with chickpeas